Canning has been around for more than two centuries, first developed in France to save food. Today, some Georgia ag teachers are using the practice and their expertise to preserve that tradition.
A 2004 study funded by the USDA shows that around 22% of Americans still do “canning” regularly. Most of those folks were between 35 and 64 years old.
Related Stories
The store offers a unique connection between consumers and LSU agriculture programs.
University of Georgia scientists are studying diseases and pests that contribute to colony losses.
Nearly two years after Hurricane Helene, research is helping producers rebuild damaged farmland.
Tennessee’s Agriculture specialty license plate, known as the Ag Tag, is celebrating its 30th anniversary, and state agriculture leaders are giving the public a chance to help shape its next chapter.
